Spiced squash & curry leaf pickle

• peeled squash1½kg kg

  cut into 1cm cubes (butternut, acorn or pumpkin would work well)

• onions↗4

  (around 350g), roughly chopped

• green or red chillies3

  finely chopped

• ginger↗120g g

  grated

• garlic cloves↗5

  grated

• golden sultanas↗150g g
• light brown soft sugar↗1kg g
• tamarind paste100g g
• coriander seeds↗3 tsp tsp

  lightly crushed

• nigella seeds3 tsp tsp
• white wine or cider vinegar↗400ml ml
• fresh curry leaves↗30

  torn

Step-by-step instructions

1. 1

   Put all the ingredients, except the curry leaves, into a large preserving pan with 2 tsp sea salt, 1 tsp freshly ground black pepper and 500ml water. Mix well and bring to a simmer. Cook on a medium heat for 1 hr 45 mins-2 hrs, without a lid, until the squash is tender and the mix is significantly reduced and glossy. Add the curry leaves 15 mins before the end of cooking.

2. 2

   Spoon the pickle into eight sterilised jars and tightly seal the lids. Will keep for six months unopened and chilled for six weeks after opening. Best left to mature for at least one week before serving.